There is something so amazing about making something completely from scratch. It isn’t always possible or practical, but when you have the time, the motivation, and the inclination, the rewards are awesome! Turkey noodle soup is one of the best parts about Thanksgiving for me. We always have plenty of turkey left, and if you give yourself enough time you won’t even need any extra bouillon, stock, or broth added to the mix.
Happy Day After Thanksgiving, everyone! Are you still as full as I am? Holy smokes! I’m just now recovering from the craziness that comes with hosting such an epic meal, and it is almost 6pm the night AFTER the event. As tired as I am, I’m so glad that I got the honor of hosting this year’s meal.
Just in time for Thanksgiving, I’m sharing with you my recipe for wild rice mushroom dressing. This is one of my favorite variations on your typical dressing, and I love the flavor and varied texture that the wild rice provides. I’m a HUGE wild rice fan, so any excuse I have to use it I’m jumping on!
This dressing can be as super simple, or as incredibly complicated as you’d like it to be. You could do everything from scratch down to the bread and broth, or you can use some pre-made shortcut ingredients and speed up the process a bit. Either way, in the end you’ll have a flavorful, unique, and popular side dish that would be a hit on almost anyone’s Thanksgiving table.
We are off to Great Wolf Lodge today with all of the munchkins, so forgive my brevity of this post, but I didn’t want to leave for vacation without sharing my favorite stuffing with you! Wish us luck, and patience, and FUN.
- 6 cups cubed sage & onion stuffing mix
- 1¾ cups chicken broth
- ¼ cup dry white wine
- 10 tablespoons butter, divided
- 2 cups chopped mushrooms
- ½ cup onion, finely diced
- ½ cup celery, finely diced
- 2 cups cooked wild rice
- Melt 4 tablespoons of butter in a saute pan over medium high heat. Saute mushrooms, onion, and celery for 5 minutes, stirring frequently. Stir gently into the dry stuffing mix along with the cooked wild rice to evenly distribute.
- Heat chicken broth, wine, and remaining 6 tablespoons of butter in a small pan until the butter is melted and the liquid is simmering. Pour over stuffing mixture, and stir until the stuffing is evenly moistened. Place into a baking dish.
- Bake at 350 for 20-25 minutes, or until heated through and the top is lightly golden brown.
“I participated in an Influencer Activation on behalf of Influence Central for Kenwood Vineyards. I received product samples and a promotional item to thank me for my participation.”
I received this Nutri Ninja I Ninja Blender DUO with Auto-iQ free of charge for testing and review purposes. I have not been monetarily compensated for this post, and all opinions are 100% my own.
This spinach alfredo dip was a happy accident. I was originally going for more of a traditional spinach dip, and ended up with something much different, but pleasantly surprising!